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Myths & Truths About Beefiness

With the exception of butter, no other food has been subjected to such intense demonization in contempo years as red meat, particularly beef. The juicy hamburger, that succulent marbled steak and the Sunday roast have been accused of terrible crimes. Beefiness causes middle illness, say the Diet Dictocrats. Beef causes cancer, particularly colon cancer, beefiness causes osteoporosis, beef causes autoimmune diseases like asthma, beef harbors E. coli leading to food-borne illness, beef causes Creutzfeldt Jakob disease.

Recently a vegetarian group called People for the Ethical Treatment of Animals placed billboard ads warning men not to eat beef considering it causes impotence! Red meat is an acid-forming nutrient, say the vegetarians, which putrefies in the gut because humans tin't digest meat. Beef production destroys the surroundings, according to the zealots, and takes away land that could be dedicated to grain for starving millions. Let'due south examine these accusations one at a time.

Does beef crusade heart disease?

First is the notion that beef causes heart disease. This actually dates back to the 1950'southward when the lipid hypothesis was taking concur on the American consciousness. At that time, scientists were grappling with a new threat to public wellness—a steep rise in centre affliction, particularly myocardial infarction (MI)—a massive blood clot leading to obstruction of a coronary artery and consequent death to the heart muscle. MI was almost nonexistent in 1910 and caused no more than three thousand deaths per twelvemonth in 1930. Past 1960, there were at least 500,000 MI deaths per twelvemonth in the U.s.a..

Many scientists believed that the culprit was cholesterol and saturated fats plant in animate being foods like butter, eggs and beef. They reasoned that saturated fat and cholesterol raised the level of cholesterol in the blood which in turned acquired the degradation of cholesterol equally plaques in the arteries, leading to obstructions and center illness. This, in a nutshell, is the lipid hypothesis.1

This theory was tested in 1957 when Dr. Norman Jolliffe, Director of the Nutrition Bureau of the New York Health Department, initiated the Anti-Coronary Club. With dandy media fanfare, a grouping of businessmen, ranging in age from 40 to 59 years, were placed on the and then-called Prudent Diet. Prudent Dieters used corn oil and margarine instead of butter, cold breakfast cereals instead of eggs and chicken and fish instead of beefiness. Anti-Coronary Club members were to be compared with a "matched" group of the same age who ate eggs for breakfast and had meat iii times a day. Jolliffe, an overweight diabetic confined to a cycle chair, was confident that the Prudent Diet would salvage lives, including his own.

The results of Dr. Jolliffe's Anti-Coronary Order experiment were published in 1966 in the Journal of the American Medical Clan. 2Those on the Prudent Diet of corn oil, margarine, fish, chicken and common cold cereal had an average serum cholesterol of 220, compared to 250 in the meat-and-potatoes control grouping. Nonetheless, the study authors were obliged to note that there were 8 deaths from middle illness among Dr. Jolliffe's Prudent Diet group, and none amid those who ate meat iii times a day. Dr. Jolliffe was dead by this time. He succumbed in 1961 from a vascular thrombosis, although the obituaries listed the cause of decease every bit complications from diabetes.

The truth is that in spite of all the propaganda you have heard, the lipid hypothesis has never been proved. In fact, inadequate protein intake leads to loss of myocardial musculus and may, therefore, contribute to coronary heart disease.3

There are many societies where the populace consumes high levels of fauna food and saturated fat but remains gratuitous of eye disease. Dr. George Mann, who studied the Masai cattle herding peoples in Africa, found no middle illness, even though their diet consisted of meat, blood and rich milk. 4 Butterfat consumption amidst Masai warriors, who consider vegetable foods as forage for cattle, can reach one and one one-half pounds per day. Still these people do non endure from heart affliction. Mann chosen the lipid hypothesis "the greatest scam in the history of medicine." Information technology is a scam that has been used to convince millions of healthy people that they are ill and must accept expensive drugs with serious side furnishings, a falsehood that has persuaded Americans to adopt a banal, tasteless diet simply considering their cholesterol has been defined as being also high.

It is truthful that beef consumption in the United States has gone up during the last eighty years, the period of huge increases in heart affliction. Today we eat 79 pounds of beef per person per twelvemonth versus 54 in 1909, a 46% increase—but poultry consumption has increased a whopping 280%, from eighteen pounds per person per twelvemonth to 70. Consumption of vegetable oils, including those that have been hydrogenated, has increased 437%, from 11 pounds per person per year to 59; while consumption of butter, lard and tallow has plummeted from 30 pounds per person per twelvemonth to but under 10. Whole milk consumption has declined by most 50%, while lowfat milk consumption has doubled. Consumption of eggs, fresh fruits (excluding citrus), fresh vegetables, fresh potatoes and whole grain products has declined; but consumption of sugar and other sweeteners has virtually doubled. Why, then, practice today's politically right dietary gurus go on to blame beefiness consumption for our ills? Is it because information technology is the 1 wholesome food that has shown an increase over the by ninety years?

What's the likely cause of middle disease?

The most likely causes of increased eye disease in America are the other changes in our diets—huge increases in consumption of refined carbohydrates and vegetable oils, particularly hydrogenated vegetable oils; and the decline in nutrient levels in our food, particularly minerals and fat soluble vitamins—vitamins establish only in animal fats.

The only claim that tin can exist made against beef every bit a cause of heart disease is that some studies have shown beef consumption to temporarily raise cholesterol levels in short term feeding experiments. Other studies have shown that beef consumption, including beefiness fat consumption, lowers cholesterol levels. Just even if all studies show that beef consumption raises cholesterol levels, the just conclusion you lot can draw is—so what? There is no greater risk of centre disease at cholesterol levels of 300 than at 180, and people with cholesterol levels below 180 are at greater risk of death from other causes, such as cancer, intestinal diseases, accidents, violence and suicide.5 In other words, it's much more dangerous to have cholesterol levels that are likewise low than cholesterol levels that are too loftier.

Cholesterol is your all-time friend

The truth is that cholesterol is your best friend. It is vital for the function of the nervous system and the integrity of the digestive tract. Steroid hormones that help the body bargain with stress are made from cholesterol. Sex hormones like estrogen and testosterone are fabricated from cholesterol. Bile salts that the trunk uses to digest fats are made from cholesterol. Vitamin D, needed for thousands of biochemical processes, is made from cholesterol.

Cholesterol is a powerful antioxidant that protects united states of america against cancer. Information technology is vital to the cells because information technology provides waterproofing and structural integrity. And, finally, cholesterol is the body'southward repair substance. When our arteries are weak and develop fissures or tears, cholesterol is sequestered and used for repair. When cholesterol levels in the blood are high, it'southward considering the torso needs cholesterol. Blaming center affliction on cholesterol is similar blaming a fire on the firemen who arrive to put out the flames.

Does beef cause cancer?

What nigh the accusation that beef causes cancer, in detail cancer of the colon? The genesis of this myth involves more than just muddy thinking, but bodily skulduggery. In 1965 an influential physician, Ernst Wynder, took the data for the generally candy vegetable oils, called them animal fat (which they were not) and compared them with worldwide colon cancer mortality.half-dozen The table he produced showed loftier rates of colon cancer in European countries and low rates of colon cancer in Japan, and concluded that there was a positive outcome, in other words, that saturated fatty, the kind found in beef, caused colon cancer. What the information actually showed was that consumption of polyunsaturated vegetable oils, non saturated animal fats, was associated with the incidence of colon cancer. And Wynder forgot to mention that Asians accept much higher rates than Americans of other types of cancers, particularly cancers of the liver, pancreas, tum, esophagus and lungs.

Then in 1973, William Haenszel and his colleagues from the National Cancer Institute reported the findings from a study that relied on dietary remember and lacked matched controls—in other words, a very poorly designed report.vii The researchers stated that they constitute a relationship between beefiness and colon cancer that fit the before work of Wynder. Actually, what they really found was that amongst westernized Japanese Americans, those who said they consumed lots of macaroni, light-green beans and peas, every bit well as beef, had the highest rates of colon cancer; while amongst traditional Japanese Americans, those who said they consumed lots of dried cuttlefish, Chinese peas, bamboo shoots, rice and fermented soy products had the highest rates of colon cancer. Thus, the researchers singled out beef as the culprit from a selection of several foods associated with cancer in Westerners and ignored politically correct foods like soy products, fish and vegetables every bit a potential crusade of cancer in Japanese Americans. Instead, this 2d-rate and inconclusive report has get firmly stock-still in the consciousness of the scientific customs equally providing bear witness for the exclamation that beef causes colon cancer.

Two American studies conducted in the 1990's take found a higher take chances of colon cancer among those who eat red meat.8 However, no written report done in Europe has ever shown an association between meat consumption and cancer.nine This suggests that European sausage and tiffin meat, included in the rubric of "meat consumption," are prepared by traditional methods that crave few additives, while the similar products in the U.s. incorporate many carcinogenic preservatives and flavorings. Unfortunately, the American Cancer Society's 1996 recommendation that Americans cut downwardly on their consumption of meat—particularly fat meat—in social club to avoid cancer makes no distinction between fresh meats and those that accept been embalmed with modern chemicals.

While 2 US studies take implicated meat consumption every bit a cause of colon cancer, there are several that contradict these findings. In 1975, Rowland Philips compared 7th-Day Adventists physicians, who do non eat meat, with not-Seventh Mean solar day Adventist physicians, and institute that the vegetarian doctors had college rates of gastrointestinal and colon-rectal cancer deaths.10 National Cancer Constitute information evidence that Argentina, with very high levels of beefiness consumption, has significantly lower rates of colon cancer than other western countries where beefiness consumption is considerably lower.11 A 1997 study published in the International Journal of Cancer found that increased take a chance of colon and rectal cancer was positively associated with consumption of bread, cereal dishes, potatoes, cakes, desserts and refined sugars, but not with eggs or meat.12 And a 1978 study published in the Periodical of the National Cancer Institute constitute no greater run a risk of colon cancer, regardless of the amounts of beefiness or other meats ingested.13 The study also found that those who ate plenty of cruciferous vegetables, such as cabbage, Brussels sprouts and broccoli, had lower rates of colon cancer. So just because information technology'due south all right to eat beef doesn't hateful you shouldn't consume your broccoli.

Actually, we know one of the mechanisms whereby colon cancer is initiated, and it does not involve meat per se. Colon cancer occurs when high levels of dietary vegetable oils and hydrogenated fats, forth with certain carcinogens, are acted on by certain enzymes in the cells lining the colon, leading to tumor germination.14 This explains the fact that in industrialized countries, where in that location are many carcinogens in the diet and where consumption of vegetable oils and carcinogens is high, some studies have correlated meat-eating with colon cancer; simply in traditional societies, where vegetable oils are absent and the food is costless of additives, meat-eating is not associated with cancer.

Riding piggy back on the alleged association of beef with colon cancer are supposed links with other cancers, such as breast cancer. Here the evidence shows a similarly inconsistent pattern. Cancer is a disease of rich countries where numerous factors can be fingered—altered fats, fabricated foods, low levels of protective nutrients, high levels of carcinogens—and rich countries consume lots of beef. Just association is non the same as cause. Countries where there are more telephones have more cancer, but that does non hateful that telephones cause cancer. Fat consumption in general besides gets the blame for high rates of breast cancer. Merely a recent survey showed that women on lowfat diets have just as much breast cancer as those on high fat diets.fifteen

High protein diets are said to cause osteoporosis and Americans are now being advised to avoid beef in social club to protect their basic. Once again, it's important to look at the studies carefully. Research that showed a link with bone loss and protein consumption was done with purified protein powders.16 With meat, a natural poly peptide food, at that place was no negative calcium balance. New bear witness indicates that women who swallow lots of meat had fewer hip fractures compared to those who avoided it.17

Loftier poly peptide diets are said to contribute to kidney problems but, again, the evidence is contradictory. Although poly peptide restriction tin be helpful for those who are suffering kidney failure, at that place is no bear witness that eating meat causes kidney disease.xviii The fat-soluble vitamins found exclusively in animal fats are very important for healthy kidney office.

Does beef crusade autoimmune diseases or asthma?

What well-nigh the allegation that meat contributes to autoimmune diseases and asthma? This hypothesis is predicated on the fact that meat contains arachidonic acid, a fatty acrid from which the supposedly pro-inflammatory Series Two prostaglandins—local tissue hormones—are formed. This is one of the nuttiest notions to take hold in the scientific community for a long fourth dimension. It was promulgated by Barry Sears, author of The Zone, and taken upwards with a vengeance by the anti-meat forces. These people know nothing well-nigh prostaglandins. Some of the prostaglandins that the body makes from arachidonic acid do indeed promote inflammation—which is a very important protective response when you accept injured yourself. But the same arachidonic acrid also forms the basis of anti-inflammatory prostaglandins that the body uses, when appropriate, to reduce inflammation.nineteen And also, the amount of arachidonic acid in beef is very low—less than one-half a per centum of total fat content. It is much lower than the amount of omega-iii fat acids, the current darlings of the nutritional community, withal none of the voices promoting omega-three fat acids ever tell united states of america that we tin get them from beef.

What near "Mad Cow Affliction"?

Beefiness consumption in England plummeted recently with the 'Mad Cow Disease" scare. Mad moo-cow disease, or bovine spongiform encephalopathy (BSE), is a wasting disease of cattle characterized past nervous disorders and weakness, said to exist related to Creutzfeldt-Jakob disease (CJD) in humans. Scientists accept not been able to link a virus to this disease, and so they theorize that an abnormal poly peptide particle called a prion, constitute in the brains of cattle with BSE and humans with CJD, is the cause. The theory is that these prions are infectious agents, passed along to cows though the practice of animal part feeding and then to humans who eat infected meat, particularly meat from the nervous organisation, like encephalon.

In that location's a lot wrong with this theory. For one thing, BSE is nonexistent in the USA, where animate being part feeding has been going on for about one hundred years. Another is recorded cases of CJD among vegetarians; nevertheless another is the absence of CJD in the Shetlands where scrapie, a disease similar to BSE, is common in sheep and where potted sheeps brain is a national dish.

The inquiry of Mark Purdey, a diary farmer in England, indicates that the mad moo-cow illness epidemic in England occurred in areas where farmers were forced to care for their cattle with organophosphate pesticides in a warble fly eradication plan.20 The warble fly makes holes in the cows' backs—not unsafe in itself, simply it reduces the value of pelts sold to leather manufacturers. These holes are open doors to the spinal cord and organophosphate pesticides are very toxic to the nervous system. Past a circuitous process, these compounds seem to cause certain proteins to fold in pathological ways—these are the prions that are found in the brains of animals with BSE and humans with CJD. Mineral deficiencies are too involved, particularly magnesium, which is a mineral that protects the nervous organisation. Finally, a similar disease occurs among wild animals living in areas of volcanic soils, whose diets are loftier in aluminum and manganese, minerals known to be toxic to the nervous system. Clusters of human being CJD cases are likewise found in areas where the soil has mineral imbalances, where there are cement factories and where loftier levels of organophosphate insecticides have been used.

So the answer to CJD and BSE is good soil management and the elimination of neurotoxic compounds in farming—but information technology's easier to just arraign information technology on beefiness. By the way, at present that animate being role feeding has been outlawed, feedlot operators are turning to soy feeds as a poly peptide substitute. Soy is very toxic to cows' livers. Does the utilise of soy in cattle feeding explain why beef—lean beef—has get politically correct again? After all, the other politically right meats—chicken and salmon—use upwards vast quantities of soybean repast in battery feeding and fish farms.

What about E.Coli?

A final slur against beef is that beef is a vector for pathogenic E. coli and therefore a major cause of foodborne illness. Nevermind that Due east. coli shows up in found foods like apple tree juice and salad dressings; and never mind that East. coli is relatively benign and never caused foodborne illness in small amounts until recently. Once again, it'south easier to but arraign it on beef.

Charles Walters of Acres U.s. points out that old fashioned all-meat hamburgers, when handled with reasonable care, did not formerly pose a foodborne illness problem. Why, then, are nosotros getting outbreaks of foodborne disease from fast food outlets, where nutrient handling techniques are rigidly controlled—from frozen patty to the grill? He believes that the problem lies in the fact that hamburgers are now bulked out with hydrolyzed soybeans, also chosen textured vegetable protein, much of it fabricated from genetically modified soybeans. With modernistic processing, 100 pounds of basis meat can exist bulked out to 124 pounds.

Eastward. coli Dna is used every bit a vector in genetically modified soybeans. The Eastward. coli causing problems in fast food hamburgers is called facultative bacteria, which means that it operates with or without air. Does this bacteria come up from the genetically modified soy and is information technology more dangerous than East. coli that occurs in the guts of cattle? Information technology'south a question that needs answering. Says Walters: "This E. coli the news releases go on talking near is not a consequence of shambles personnel not washing their hands plenty, Involved is the negative spin, which is what it lives on. Information technology is in the tissue. It is not errant Due east. coli leaving the abdominal tract and infecting the production. The scientists know this and this is why they're trying to fall back on irradiation and heavy cooking."21

At that place are studies that support Walter's theory. One found that spoilage was greater and nearly rapid in "extended" than in "nonextended" (meaning pure) ground beef.22 Another written report showed that coliform counts were significantly higher in beef mixed with textured soy poly peptide after 1 day of storage in comparison to the 100% ground beef.23

Does beef cause impotence?

The allegation that beefiness causes impotence is a tactic that can definitely be described equally "below the belt." Beefiness causes impotence by "bottleneck arteries, limiting claret flow to the extremities." So goes the argument proffered by People for the Ethical Handling of Animals. Nothing could be more unethical than the implied proposition that vegetarianism is good for your sex life. We know that vegetarianism—the practice of not eating animal foods—can lead to many deficiencies that directly contribute to impotence, infertility and reproductive difficulties—deficiencies in protein, zinc, vitamins B6 and B12, and fatty-soluble vitamins A and D.

The notion that beef is an "acrid-forming" food is another favorite vegetarian argument. Beef contains lots of sulphur and phosphorus, which technically grade an acid when dissolved in water, but that does not mean that eating meat causes the torso to be too acid. Actually, meat provides both high-quality protein and vitamin D (if you eat the fat and organ meats, that is), both of which are needed to maintain proper acid-alkaline residual in the body.

Meat does non putrefy in the gut. Humans are admirably equipped to digest meat. That is the chief chore of the human stomach, which—unlike the stomach of the cow or rabbit—contains millions of cells that secrete hydrochloric acid. Our intestinal tract is much shorter than that of the vegetarian animals, but somewhat longer than that of purely carnivorous animals. Man is an omnivore—with teeth, stomach, intestines and bowel all designed to handle both animate being and plant foods.

Practice cattle apply land that should exist planted with grain?

Vegetarians argue that cows and sheep require pasturage that could be better used to raise grains for starving millions in 3rd-world countries. This argument ignores the fact that a big portion of our globe's land is unsuited to cultivation. The open up range, desert and mountainous areas yield their fruits in grazing animals. Grasslands perfectly suited to grazing comprehend an expanse in Red china's interior equal to iii times the entire corporeality of land under cultivation in the rest of the country.24 Citing the arguments of vegetarians, the Chinese regime has opted for more intense cultivation of existing agricultural lands rather than development of these untapped regions in order to supply much-needed beast products to the Chinese nutrition.

A far more serious threat to humanity is the monoculture of grains and legumes, which tends to deplete the soil and requires the use of artificial fertilizers and pesticides. The educated consumer and the enlightened farmer together tin can bring nigh the render of the mixed subcontract, where tillage of fruits and vegetables is combined with the raising of livestock and fowl in a fashion that is efficient, economic and environmentally friendly. Cattle providing rich manure are the absolute basis for salubrious, sustainable farming. On marginal land, wise grass feeding practices can actually improve soil quality and restore pasture land. It is not creature cultivation that leads to hunger and famine but unwise agricultural practices and monopolistic distribution systems.

Do vegetarians alive longer than meat eaters?

Since nosotros're talking about vegetarianism, allow'due south examine the merits that vegetarians alive longer than meat eaters. The late Dr. Russell Smith, who was a statistician, took a close look at the studies purporting to show that vegetarianism was a healthier life-mode.25 In a review of some 3,000 manufactures in the scientific literature, he found merely two that compared mortality information for vegetarians and nonvegetarians. I was a 1978 study of 7th Day Adventists (SDA's). Although published analyses of this report claim that information technology showed that the vegetarians lived longer, Smith's analysis of total bloodshed rates every bit a office of the frequencies of consuming cheese, meat, milk, eggs and fat attached to meat found that the total death rate decreased equally the frequencies of consuming cheese, eggs, meat and milk increased.

The second study was published past Burr and Sweetnam in 1982.26. Once again, although the authors claim that their study showed that vegetarians lived longer, Smith found quite the reverse when he looked advisedly at the difficult information. He found that the all-cause death rates were slightly greater for vegetarian men compared to nonvegetarian men; and significantly greater for vegetarian women compared to nonvegetarian women.

Vegetarians never mention a written report by Dr. Emmanuel Cheraskin who surveyed 1040 dentists and their wives. Those who had the fewest problems and diseases every bit measured by the Cornell Medical Index had the most poly peptide in their diets.27 Yet about all the treatments for chronic affliction institute in alternative publications these days begin with the recommendation of a vegetarian diet. Typical is an commodity by a Dr. Brodie that appeared in Consequence #xiii of Alternative Medicine Assimilate, published by Burton Goldberg.28 Dr. Brodie recommends a "balanced vegetarian diet" of raw fruits and vegetables, whole grains and beans with no "refined sugars, red meat, caffeine and chemically preserved foods." This is truly guilt by association!

Just await! In order to go well, Dr. Brodie recommends certain supplements including vitamin A, vitamin B6, thymus extracts, zinc, cysteine, and bovine cartilage, all of which are largely absent-minded in plant foods and plentifully available in beefiness! At least they are available if you are eating the whole animal as our ancestors did—meat, organs, cartilage, bones and fat.

Is beefiness salubrious?

What a shame we take demonized red meat considering this is one mod nutrient, enjoyed by almost everybody, that is rich in nutrients. Red meat provides complete protein, including sulphur-containing proteins like cysteine. Beef is a wonderful source of taurine and carnitine, needed for salubrious eyes and a healthy center. Beef also provides another primal nutrient for the cardiovascular system—coenzyme Q10.

Beef is an splendid source of minerals like magnesium and zinc—you lot demand zinc for articulate thinking and a salubrious sexual practice life. The fuzzy-headedness that vegetarians error for heightened consciousness is really the fog of zinc deficiency. Vitamin B6 is abundant in meat, particularly rare meat. Scarlet meat is one of the best sources of vitamin B12, which is vital to a healthy nervous arrangement and good for you claret. Vegetarians are specially prone to vitamin B12 deficiency. One of the showtime signs of vitamin B12 deficiency is a trend to irrational anger-—so much for vegetarian claims that we will have a more peaceful, harmonious world if we all only end eating meat.

If you use the animal bones and hooves to make stock, and use the stock as our ancestors did in soups, stews and sauces, you will get enough of calcium and the components of cartilage to give yous healthy bones and cartilage. If yous eat organ meats, as our ancestors did, you will get vital fat-soluble nutrients like vitamin A and D, both of which are essential for poly peptide utilization and mineral absorption.

What nearly saturated fat?

In fact, the one warning we could give you lot virtually meat is non to eat it lean. In spite of claims to the reverse, the nutrition of the cavern homo was not one of lean meat. Paleolithic man always ate his meat with fat.

Vilhjalmur Stefansson, who spent many years living with the Eskimos and Indians of Northern Canada, reports that wild male ruminants like elk and caribou conduct a large slab of back fat, weighing as much as 40 to 50 pounds. The Indians and Eskimo hunted older male person animals preferentially considering they wanted this backslab fat, too as the highly saturated fat found effectually the kidneys. Other groups used blubber from ocean mammals like seal and walrus.

"The groups that depend on the blubber animals are the most fortunate in the hunting manner of life," wrote Stefansson, "for they never suffer from fat-hunger. This problem is worst, so far every bit North America is concerned, among those forest Indians who depend at times on rabbits, the leanest beast in the North, and who develop the farthermost fat-hunger known as rabbit-starvation. Rabbit eaters, if they accept no fat from another source—beaver, moose, fish—volition develop diarrhea in near a calendar week, with headache, lassitude, a vague discomfort. If at that place are enough rabbits, the people consume till their stomachs are distended; only no matter how much they eat they experience unsatisfied. Some think a man will die sooner if he eats continually of fat-gratis meat than if he eats nothing, merely this is a conventionalities on which sufficient evidence for a determination has not been gathered in the north. Deaths from rabbit-starvation, or from the eating of other skinny meat, are rare; for anybody understands the principle, and any possible preventive steps are naturally taken."29

Normally, according to Stefansson, the nutrition consisted of dried or cured meat "eaten with fat," namely the highly saturated cavity and back slab fat that could be easily separated from the animal. Another Arctic explorer, Hugh Brody, reports that Eskimos ate raw liver mixed with pocket-size pieces of fatty and that strips of dried or smoked meat were "spread with fat or lard."30 Pemmican, a highly full-bodied travel food, was a mixture of lean dried buffalo meat and highly saturated buffalo fat. (Buffalo fat, past the way, is more saturated than beef fat.) Less than two pounds of pemmican per day could sustain a human doing hard physical labor. The ratio of fat to protein in pemmican was 80% to xx%. As lean meat from game animals was often given to the dogs, in that location is no reason to suppose that everyday fare did not have the same proportions: 80% fat (mostly highly saturated fat) to xx% protein—in a population in which heart disease and cancer were nonexistent.

The beef industry has been forced to exist apologetic about its production because it's very difficult to go the fat out of beefiness. You tin can reduce the fat content past using hormones, only you end upwards with a product that is tough and tastes terrible, not to mention total of hormones. Beef producers need to recognize that the fat is the most of import function of the beef, rich in components that promote expert health and that help you use the nutrients in all the other parts of the beef. In improver to vitamins A and D, fat contributes many important fatty acids, including palmitoleic acrid, an antimicrobial fat that protects us confronting pathogens in the gut. If you want to be sure that yous don't get foodborne illness from your hamburger, employ total fat ground beef.

Fatty also provides a substance chosen conjugated linoleic acid or CLA, at least information technology does if the animals accept been on light-green grass.31 CLA is a substance that protects us against cancer and that promotes weight loss—that'south correct, fat can brand you thin, if it's the right kind of fat.

And the right kind of fat is also saturated fat which, in spite of what we've been told, plays many important roles in the body chemistry. The scientific literature delineates a number of vital roles for dietary saturated fats—they enhance the immune system,32 are necessary for good for you bones,33 provide energy and structural integrity to the cells,34 protect the liver35 and enhance the body'due south apply of essential fat acids.36 Stearic acid and palmitic acrid, establish in beef tallow and butter, are the preferred foods for the centre.37 As saturated fats are stable, they do non get rancid easily, practise not call upon the body'due south reserves of antioxidants, practise non initiate cancer, do not irritate the artery walls.

In fact saturated beef fat is one of the most useful fats in the culinary repertoire. As it is very stable and doesn't go rancid when heated to loftier temperatures, information technology's perfect for frying. While we don't recommend a lot of fried foods, we know that our children and grandchildren are going to eat them. Fast food outlets used to fry their potatoes in healthy stable beefiness tallow. They were crisp, tasted succulent and provided many important nutrients. But the phony cholesterol issue has forced these outlets to switch to partially hydrogenated vegetable oil, which is known to crusade a host of chronic diseases including cancer, heart illness, os bug, infertility and autoimmune disease.38

What virtually the beef industry?

The beef industry should know these things simply it doesn't. Instead the National Beef Checkoff Board, funded by mandatory payments from cattlemen, officially endorses consumption of only three and one-half ounce servings of lean beef, nearly the size of a pack of cards, and runs ads that say things like this: ". . . when it comes to lowering 'bad' cholesterol levels, lean cherry meat has the same effects as white craven meat. That means eating lean beef may reduce the risk of heart disease. Since seven cuts of beefiness fall betwixt a skinless chicken breast and chicken thigh in terms of total fat, consumers can experience good about eating beef."39 This is damning a good product by faint praise. The Checkoff Board had bought into the phony cholesterol theory and sides squarely with the Nutrition Dictocrats, calling for irradiation to kill "emerging pathogens" and subsidies to giant processors.

Steve and Jeanne Charter, ranchers from Shepherd, Montana, take refused to brand the checkoff payments and are willing to have on the Beef Checkoff Board in court. At preliminary hearings the judge listened while Checkoff bureaucrats defended the Section of Agriculture's food pyramid, based on seven to eleven servings of grain per twenty-four hours, while the Charters championed the juicy steak—to cheers from fellow ranchers.

We need to stand up and back up people similar the Charters because beef is not the demon nutrient we've been told information technology is. Beef does not crusade disease. In fact beefiness contributes to good health by providing many important nutrients. All this can be found in the scientific literature. Then what'due south the beefiness, then, about beef?

Perhaps it as well has to do with the characteristics of cattle-herding peoples. Unlike agriculturists, who crave an organized social structure highly susceptible to centralized control, the pastoral way of life favors the independent thinker. And the beef industry, for all its faults, is far less subject to monopolistic command than the grain industry is. And information technology's easier to manipulate prices on grain, a commodity controlled past just a few families,40 than it is to control prices on an manufacture supported by thousands of cattlemen.

While it is non every bit true today as it was in the days earlier the spinous wire contend, cattle keeping families savour the luxury of greater independence than those who till the soil or tend vines. They inhabit the wide open spaces and are more than accustomed to fending for themselves than relying on their neighbors.

This is not to say there is annihilation wrong with relying on one'south neighbors—in fact, to survive and revive, more than cooperation in the beefiness industry volition be needed—simply democracy needs a disquisitional mass of the kind of free thinking, contained businessman that you find in the cattle industry. This may exist the existent reason the Chinese decided not to develop their western grasslands—even small numbers of forward thinking Chinese cowboys would be a threat to that totalitarian society.

People who raise beef not only tend to exist free thinkers, they are also good thinkers, because beefiness provides many factors needed for the modern equivalent of the quick draw—cracking, quick minds—including zinc, B12, cholesterol, omega-3 fatty acids, trace minerals, saturated fat and complete protein. In fact, when information technology comes to good wellness—it'due south the beef.

"It's the Beefiness" was first presented at the Stockman Grass Farmers' annual convention, Dallas Texas, December 1999.

References

  1. Enig, Mary M, PhD and Sally Fallon, "The Oiling of America," Nexus Mag, December 1998-January 1999 and Feb 1999-March 1999
  2. Cristakis, Thou, "Effect of the Anti-Coronary Guild Program on Coronary Centre Disease Chance-Factor Condition," Journal of the American Medical Clan, Nov vii, 1966, 198:(6):129-35
  3. Webb, J One thousand, et al, Canadian Medical Association Journal, Oct 1, 1986, 135:7:753-viii
  4. Mann, G 5, et al, "Atherosclerosis in the Maasai," American Journal of Epidemiology, 1972, 95:26-37
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This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Cost Foundation, Spring 2000.

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